Preheat the skillet on low for 10 mins.

Separate the eggs into two medium-sized bowls.

To the egg yolks add the milk, sifted flour, and baking powder and mix until well combined.

Beat the egg whites until fluffy and add the cream of tartar and sugar. Beat until stiff peaks form.

Fold the egg whites into the egg yolk/flour mixture gently until combined but not overmixed.

Add cooking spray to your hot skillet and brush it to make sure it covers the whole skillet.

Using an ice cream scoop, add two scoops of batter per pancake. Do not flatten the scoops, just pile the second one on top of the first.

Add a tablespoon of water to the skillet, cover and cook for 6 mins or until the pancakes separate easily from the skillet.

Carefully flip them over, add another tablespoon of water to the skillet, cover and cook for an additional 4-5 mins.